• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.7-13
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• 2012

This study was conducted to determine the effects of scarification temperature, and sulfuric acid treatments on seed germination of white lotus collected from the Muan districts, Jeonnam in Korea. Without scarification, white lotus seeds were not germinated at all at 15 days after seeding. However, seeds sacrificed at basal parts showed 100% germination rate at $25^{\circ}C$ 6 days after seeding. All the seeds floated (0.90 g) and soaked (1.18 g) in the water were completely germinated. Especially, the lotus seeds soaked in the water at $25^{\circ}C$ showed high germination rate. Seeds treated with 80% sulfuric acid for 40-160 hours were germinated completely within 6 days after seeding. No difference in seed germination rate of white lotus stored up to 0, 12 and 24 months after harvest was observed. Overall results would be useful means for propagation and production of white lotus.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Food Science and Preservation
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• v.21 no.3
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• pp.373-380
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• 2014

This study was conducted to investigate the nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower (lotus flower, LF) and its wine (lotus flower wine, LF wine). The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of the LF were 85.90, 1.91, 0.30, 1.04, and 10.85%, respectively, and of the LF wine, 92.87, 1.70, 0.30, 0.15, and 5.17%, respectively. The total amino acids in the LF and the LF wine were 2,168 and 6,341 mg/kg, respectively. Palmitic acid (38.63%) was a major fatty acid in the crude fat of the LF, and oleic acid (76.24%) was a major fatty acid in the crude fat of the LF wine. The levels of potassium in the LF ($390.91{\pm}9.60mg/100g$) and the LF wine ($27.40{\pm}1.86mg/100g$) were higher than those of the other minerals. The total phenol and flavonoid contents of both the lotus flower water extract (LFW) and the lotus flower ethanol extract (LFE) were higher than those of the LF wine. In addition, the highest antioxidant activities and ORAC values were obtained from the LFW and the LFE. In conclusion, we found that the LF and the LF wine have potential as natural antioxidants due to their higher bioactive compound contents such as their total phenol and flavonoid contents.

• Fashion & Textile Research Journal
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• v.16 no.3
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• pp.492-498
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• 2014

Lotus(Nelumbo nucifera gaertn) is intimate plant to many people that it has clean and noble characteristics despite growth in the mud. Especially Lotus seedpods, byproduct of lotus, are rich in oligometric procyanidins and could be a new source of procyanidins. Procyanidins, also known as condensed tannins, are a class of polyphenols. In other words lotus seedpod contains plenty of tannins. Commonly tannins colorants could increase adsorption and fastness properties in fabric dyeing. This study was made to investigate colorants characteristics of lotus seedpod and various colorfastness properties of dyed silk fabrics. The wavelength of maximum absorption of lotus seedpod solution appeared at 273.5 nm from UV-vis spectrophotometer. From the results of FT-IR spectra measurements, IR absorption band of lotus seedpod colorants appeared at $3415cm^{-1}$, $2900cm^{-1}$ and $1620cm^{-1}$ by tannin structure. And tannin ingredient contents was the highest at pH 9 and flavonoid at pH 11. Lotus seedpod colorants showed relatively good affinity at pH 3 on silk fabrics and optimum dyeing temperature and time for silk was for 50 min, at $80^{\circ}C$. K/s of Light fastness according to different washing method was the highest at process including ironing and ${\Delta}E$ was the lowest. All of fastness(Light rubbing laundering perspiration dry cleaning) showed excellent results over 4 or 4-5 grades.

• Food Science and Preservation
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• v.17 no.6
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• pp.777-783
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• 2010

The effects of packaging materials and storage temperature on the quality of dried lotus roots (NelumbonuciferaG.) were studied during 330 days of storage. Using four commercial types of packaging, (PE [polyethylene] film bags, PP [polypropylene] film bags, gunny roll, and paper bags), and four different storage temperatures (-5, 0, 10, and $20^{\circ}C$), changes in moisture content, hardness, color, and sensory qualities of dried lotus roots were investigated. The moisture contents of dried lotus roots stored in PE and PP film bags were higher than those of roots stored in gunny and paper bags. A major difference in moisture content was apparent when roots stored in gunny bags and paper bags were compared. Hue angle values were stable in roots stored in gunny and paper bags at all temperatures. Hardness decreased slightly with increased storage time in PE and PP film bags. Decay rate and marketability of roots stored in PE and PP film bags at $-5^{\circ}C$ were acceptable. The results showed that dried roots packaged with PE and PP were stable in quality, in contrast to roots stored in gunny and paper bags.

• Food Science and Preservation
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• v.16 no.1
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• pp.53-59
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• 2009

The purpose of this research is to develop bellflower (Platycodon grandiflorum) root and lotus (Nelumbo nucifera) root Jeonggwa as a health food. The quality characteristics of Jeonggwa to which 0-8% (w/w) of Omija (Schizandra chinensis Baillon) water extract was added were investigated. The moisture contents of bellflower root Jeonggwa were 14.9-18.0%, where as that of lotus root Jeonggwa was 6.9-8.4%. The acidity of bellflower root Jeonggwa was 0.477-0.585% and that of lotus root Jeonggwa was 0.513-0.572%; values increasing levels of Omija extract. The lightness (L) and yellowness (b) values of bellflower root Jeonggwa decreased with increasing amounts of Omija extract, and the lightness (L), redness (a) and yellowness (b) values of lotus root Jeonggwa decreased with increasing Omija extract concentration (p<0.05). In mechanical tests with bellflower root Jeonggwa, the highest values of hardness and strength were seen at 2% (w/w) extract, of cohesiveness were seen with 4-8%, of springiness with 2-6%, of gumminess with 6-8%, and of brittleness with 4-6% (all p<0.01). In mechanical tests with lotus root Jeonggwa, the highest values of hardness and springiness were at 0 and 6% extract, respectively, whereas strength, gumminess and brittleness were at 6-8% Omija extract (all p<0.01). In sensory evaluation, the highest acceptability of bellflower root Jeonggwa was seen with 4% extract and that of lotus root Jeonggwa was seen with 2% extract.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• Journal of Life Science
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• v.28 no.10
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• pp.1156-1162
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• 2018

To investigate the anti-thrombotic activities of the lotus (Nelumbo nucifera Gaertner), various hot-water extracts were prepared from the leaf, pod of seed (PS), seed, embryo of seed (ES), root, and the node of root (NR) of the lotus. The highest extraction ratio was found in the NR (20.3%), followed by the seed, root, leaf, ES, and PS. These extracts had pH and acidity levels ranging from 5.6~6.5 and 0.06~0.20%, respectively. The seed extract showed 70% brix, whereas the leaf and PS extracts showed less than 0.1% brix. The highest contents of total polyphenol (179.7 mg/g), total flavonoids (161.4 mg/g), and reducing sugar (161.4 mg/g) were observed in the leaf extract, and the highest total sugar content (873.0 mg/g) in the seed extract. Anti-coagulation assay of the extracts of NR, leaf, and PS showed strong activities. In particular, at a concentration of 5 mg/ml, the PS extract had 15-fold extended thrombin, prothrombin, and activated partial thromboplastin times. However, only the ES extract showed activities inhibitory to platelet aggregation, with treatment with 0.25 mg/ml of ES extract decreasing platelet aggregation to 25.1%, a reduction comparable to that effected by aspirin. The extracts other than the seed extract showed no hemolysis activities against human RBC at treatments of up to 1 mg/ml. These results suggest that the NR, PS, seed, and ES, all byproducts of the lotus agriculture industry, have high potential as novel sources of anti-thrombotic agent.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.257-263
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• 2005

In this study, lotus root(Nelumbo nucifera G.) which has been used in oriental medicine and folks remedy, was studied to apply to functional foods. We investigated the effects of the lotus root extracts(LTE) with hot water on the reduction of serum lipid and improvement of blood parameters in rats fed high fat diet for 5 weeks. Sprague-Dawley rats weigh $150g\pm15g$, were randomly assigned to 4 groups such as basal diet only(BDG), high fat diet without LTE(FDCG), high fat diet with $6\%$ LTE(FD6L), high fat diet with $12\%$ LTE(FD12L). The results of this study were as follows. Hematological data were not significantly different among 4 groups. Serum transferrin concentration and GOT activity were reasonable levels in FD6L and FD12L groups compared with FDCG group. Total cholesterol, LDL-cholesterol, triglyceride in serum and atherogenic index were remarkably reduced in LTE supplemented groups as compared with the control group. But HDL-cholesterol contents in FD6L and FD12L groups were significantly increased compared with that in control group. These results imply that lotus root extracts could be used as a potent food resources for decrease of serum lipid concentration.